Tis the season for all things squash!
Instead of the traditional festive acorn or butternut, this week decided to create a snack with the slightly less popular spaghetti squash.
Named after the gorgeous, angel-hair like strands it produces when cooked, this squash is the underdog of the squash kingdom. We decided to combine our love of lasagna with the spaghetti squash and voila, these squash lasagna cups were born! Because really, we’ll eat lasagna-flavored anything. Lasagna rubber cement? Yea, we’d try that.
Anyhow….to make this snack you’ll need:
1 pound ground pork
1 tsp salt (adjust to taste)
1 medium to large spaghetti squash (4 cups spaghetti strands, packed)
3 eggs, whisked
¼ cup parmesan cheese
½ cup of your favorite marinara sauce
¾ cup mozzarella cheese (or your favorite cheese to top pizza with!)
Instructions
To prepare the squash:
Preheat oven to 375.
Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
Place squash cut side down in a baking dish.
Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
To make the lasagna cups:
Cook your spaghetti squash (see oven method below).
In a bowl, combine spaghetti squash strands, parmesan cheese, and salt. Taste to check for seasoning, then mix in the whisked eggs.
Scoop this mixture into a greased muffin pan and bake at 350 for 20 minutes. After 20 min, top with sauce and mozzarella cheese and place the cups back in the oven for another 10-15 min or until cheese is completely ooey and goey!
Remove from muffin tin and enjoy!!
They were so good that we ate them directly out of the pan ;)
